I have a confession—I’m a cookie addict. Not just any cookie, though. I want something rich, fudgy, with just the right amount of chew and a little pocket of melted chocolate in the center. You know, the kind that makes you close your eyes for a second when you take a bite.
The first time I made these, I was craving those bakery-style thumbprint cookies, but I didn’t want to deal with weird gluten-free flour blends that taste like cardboard.
So I went for simple, whole ingredients—almond flour for that buttery texture, cocoa powder for deep chocolate flavor, and just enough maple syrup to keep things naturally sweet.
The result?
A cookie that tastes like a cross between a brownie and a truffle.
And the best part? They’re ridiculously easy to make. No chilling, no complicated steps—just mix, roll, bake, and fill with melty chocolate. Let’s get to it!
Tips & Variations
- Nut-Free Option: Swap almond flour with oat flour for a slightly softer texture.
- Dairy-Free: Use coconut oil instead of butter and dairy-free chocolate chips.
- Extra Flavor: Add a pinch of cinnamon or espresso powder to the dough for a deeper chocolate taste.
- Toppings: Sprinkle sea salt or crushed nuts over the chocolate filling before it sets.
Serving Suggestions
These cookies pair beautifully with a cup of coffee or a glass of almond milk. They also make a great homemade gift—just let the chocolate set completely before packaging them up.
Now, let’s get to the recipe card details!
Gluten-Free Chocolate Thumbprint Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, rich chocolate cookies with a smooth, gooey chocolate center. Naturally gluten-free and made with wholesome ingredients.
Ingredients
For the Cookies
- 1 ¼ cups almond flour
- ¼ cup cocoa powder (unsweetened)
- ¼ cup coconut sugar (or brown sugar)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter (softened) or coconut oil for dairy-free
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg (or flax egg for vegan option)
For the Filling
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil (optional, for smoothness)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, beat the softened butter (or coconut oil) with maple syrup, vanilla extract, and egg until smooth.
- Combine: Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms.
- Shape & Press: Roll the dough into small balls (about 1-inch in size) and place them on the baking sheet. Use your thumb or the back of a small spoon to press a small indentation into each cookie.
- Bake: Bake for 9-11 minutes. The cookies should be set but still soft in the center.
- Make the Filling: While the cookies bake, melt the chocolate chips with coconut oil in the microwave in 20-second bursts, stirring each time, until smooth.
- Fill the Cookies: Once the cookies are out of the oven, let them cool for 5 minutes before spooning melted chocolate into each indentation.
- Cool & Set: Let the cookies sit until the chocolate firms up, or pop them in the fridge for faster setting.
Notes
Store in an airtight container for up to 5 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
